Abol Maize (Apple Bread)
Source of Recipe
my granny, Helena (Vecamate) when I was little
Recipe Introduction
If you make the dough the rest is a good one to make with preschoolers. So easy and makes them feel so clever.
Instead of using this dough you can also use a klingeris dough for the base.
2 cups milk
125g butter
1 tbsp sugar
3/4 - 1 tbsp dried yeast
1 tbsp olive oil
approx 7 cups plain flour
heat 1 cup of milk until nearly boiling. pour over the
butter and sugar. when butter has melted, add rest of milk,
also oil. temperature of milk mixture should be tepid.
allow to cool if necessary. add 3-3.5 cups of flour and the
yeast. mix well with a wooden spoon until smooth. leave
until bubbles appear (20-30 mins) then add rest of flour
1/2 cup at a time, kneading it in well by hand. when all
the flour has been added, keep on kneading until dough comes
away from your hand. cover with a clean dampened tea-towel
and leave to prove in a warmish (careful! not too warm)
place away from draughts. when dough has doubled in size
(can take 1-2 hours) it is ready for use.
8 granny smith apples (or as needed)
butter
white sugar
Peel and slice 8 granny smith apples. Roll pieces of the dough out flat pressing them onto a baking tray to cover it. (maybe a 1/4 of the dough to each tray). Cover the base with sliced apples placed close together and slightly overlapping.
Place small dabs of butter here and there over the apples and sprinkle white sugar over them. Some adventurous types sprinkle cinnamon too (but this is not traditional).
Cook in a hot oven until golden and fragrant. Cut into squares and serve. Often served cold as part of a buffet or with coffee. Great lunchbox or picnic treat too.
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